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Tuesday, June 03, 2008

Cooking with Geo volume 1 zillion: Recipes I've snooched: English Toffee Cake

"I was told that there would be cake. The ratio of people to cake is too high..."

Today is a potluck at work. Because I bike or bus it to work, I always amuse my coworkers by assembling my desserts (which I am told I must bring or else) at work.
This morning was no exception. I had to assemble my English Toffee Cake for the potluck...a few of my friends arrived to see me in an apron with a hand mixer whipping cream, folding in lecure (I can't even pretend I can spell that word) and gelatin and sprinkling toffee bits. I've been thoroughly mocked...but they still want the cake. I like it too because I can futz around and make yummy dessert and have a piece and then not have a whole cake sitting around my house to eat.
This recipe is one of the few "public" recipes I'm allowed to share from the coffee shop Roca Jacks I was baker/night manager in in university. It was always devoured as soon as we put it out...I've no picture of the cake, but suffice it to say - it is easy and deeeeeeeeeeeelicious. People freak over it all the time.
As a little plug - you want kickass desserts and good (in house roasted) coffee and you're (for some reason) in Regina SK? Go to Roca Jacks. They'll hook you up.

It's just this simple: Take a good chocolate cake recipe (box, from scratch, whatever) that makes two 9 inch round cakes. Use it to make 3 cakes instead of 2 so you get 3 thinner layers of chocolate cake. You'll have to adjust the baking times a bit but you're big people...it'll work out. Trust me.

Ingredients: You need 3 thin chocolate cake layers, 1L whip cream, some icing sugar and vanilla, a package of Knox gelatin, some of your favourite lecure (Cream de Ccao is the best, but Kahlua will do) and 1c or so of chopped up skor bars or other kinds of toffee...That's all.

Let the cake layers cool COMPLETELY. You can't skip this. I made mine last night so they're good to go. Then take 1 litre of whipping cream and add 1 t vanilla and 2 T icing sugar and stir together in a clean, chilled bowl. Before you whip the cream take 1/3 cup of your favourite lecure (Cream de cacao, Baileys or Kahlua all work great) and heat in the microwave for about 30 seconds. Sprinkle 1 package of Knox gelatin over top of the lecur and let it sit (don't stir it yet).
Now, whip the cream until it is stiffly whipped. By the time this is done the lecure should be about room temperature. Stir it to dissolve as much gelatin as you can (some won't stir in, don't worry about it). Fold this into the whip cream and mix gently to get yummy whip. Layer cake + 1/3 the whip + plus 1/3 the toffee bits and repeat 2 times. There's enough whip that it makes thick yummy whippy layers. The gelatin isn't critical, but it helps the whip set and thickens the lecure so the cake will last a few days in the fridge if you don't eat it all right away (yeah right). Let it sit in the fridge an hour or so to set the cream and let the toffee sort of skooge together into yumminess.
Cut and eat and make groany noises.
I don't have a camera at work so I don't have a picture of this, but it's easy and yummy and looks amazing-I can't wait to eat at least one piece of it today at lunch.

Gotta go...much lab work to do to plan around lots of cake.
Later...:)

4 comments:

Rimshot said...

1. "...but you're big people..."

So now you're calling me fat?!?!?

2. "Cut and eat and make groany noises."

Is the 'cut' part optional, because, being fat, I can see me tucking in with fork in hand and whole cake before me.

geosomin said...

just use your hands it's faster :)

the Bag Lady said...

I was making groany noises just READING this.....

Captain Chlorophyll said...

I think you mean "liqueur". I hope I'm right, because I don't think I have much chance of finding an exotic, foreign, Canadian ingredient here in southern New Mexico. Need a Mexican delicacy, though? I can get those by the bucketsload.